Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

Hi friends! What’s happenin’? How’s the weather in your part of town? Well here in Columbus, Ohio it has been in the 80’s all week. Say whaaaa?! I know. Weird. Well, today was the first cooler rainy day, so I took that as an opportunity to make some fall inspired + soul warmin’ soup! I’ve been seeing lots of creamy pumpkin soups in my Instagram feed #drool so I decided to make my own version, and jazz it up with crispy chickpeas + pomegranate seeds + toasted pumpkin seeds + artichokes! Chyeah, I know, right?! Artichokes aside, this meal comes together in just 25 minutes (or less if you’re a kitchen guru). The Breaded Parmesan Baked Artichokes gave this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition, and I think it’s definitely a necessity in this recipe. I also decided to add some leftover pumpkin puree to my cashew cream to make it pumpkin cashew cream and let me tell ya, I will definitely be exploring more ways to add this to my dishes. If you have any ideas, I’d love to hear them!

I’m pretty smitten with this soup. I think my plating + photographing skillz are getting better too. I’ve been taking more time to really perfect my craft, and although I have a ways to go, I am enjoying learning and taking the time to focus on every little detail. I hope you enjoy looking at these photos, but even moreso, I hope you enjoy this soup as much as my family did!

And without the artichokes… just as yummy!

 

 

Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream

Servings: 2
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

  • 1 32 oz Imagine Creamy Pumpkin Soup
  • crispy chickpeas (see below)
  • pomegranate seeds
  • pumpkin cashew cream (see below)
  • 1/4 cup pumpkin seeds (toasted)

Optional

  • Breaded Parmesan Baked Artichokes (VG + GF)

Crispy Chickpeas

  • 1 can chickpeas (garbanzo beans)
  • 2 tbsp tandoori masala seasoning (below)
  • olive oil

Tandoori Masala

  • 3 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp paprika
  • 3 tsp ginger
  • 2 tsp coriander
  • 2 tsp cardamom

Pumpkin Cashew Cream

  • 1 1/2 raw cashews (soaked in hot water for about an hour or in cold water overnight)
  • 1 cup almond milk
  • 1/2 cup pumpkin puree
  • 1/2 tsp salt

Breaded Parmesan Baked Artichokes (VG + GF)

  • 4 artichokes
  • 7 oz gluten free breadcrumbs (~1 1/2 cups)
  • 1/2 cup vegan parmesan cheese (see below)
  • 1/4 cup olive oil

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. Preheat your oven to 400 degrees. If you're making the artichokes, get the directions HERE and allow for 60-80 minutes prior to eating to make these

  2. In a small bowl, add your drained + rinsed chickpeas + tandoori masala and drizzle with olive oil. Mix to combine, then pour onto a parchment paper line baking sheet. Bake in your preheated oven for about 15-20 minutes or until they start to crisp up

  3. Meanwhile, in a medium sauce pan, heat your Imagine Creamy Pumpkin Soup, stirring occasionally, over medium-low heat

  4. Make your cashew cream by combining the raw cashews (drained + rinsed) + pumpkin + salt + almond milk in your blender and blend until smooth

  5. Toast your pumpkin seeds in a small sauce pan over medium heat, shaking often to prevent them from burning. You'll start to hear a popping sound, that's when you know they are done

Assemble You Soup

  1. Pour the soup evenly into 2 bowls. Add the artichokes (if desired) or you could simply have those on the side. Top with chickpeas + pumpkin seeds + pomegranate seeds + cashew cream

Notes

** Vegan Parmesan Cheese is from Minimalist Baker

** Tandoori Masala Spice Mixture is from Minimalist Baker

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